Chicken Teriyaki Meatballs With Edamame

Chicken Teriyaki Meatballs With Edamame and Snow Peas
Marcus Nilsson
Serves 4
preparation
20
minutes
cooking
30
minutes

Ingredients

1 1/2
cups
long-grain rice
1 1/4
pounds
ground chicken
2
scallions, chopped
2
tablespoons
grated fresh ginger
2
tablespoons
canola oil
1/2
pound
snow peas, halved crosswise (3 cups)
1
cup
frozen shelled edamame, thawed
1/2
cup
low-sodium soy sauce
2
tablespoons
brown sugar

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs.
  3. Heat 1 tablespoon of the oil in a skillet over medium-high heat. Cook the meatballs, turning, until cooked through, 10 to 12 minutes. Transfer to a plate.
  4. Wipe out the skillet. Heat the remaining oil over medium-high heat. Add the peas and edamame. Cook, tossing, for 2 minutes. Return the meatballs to the skillet.
  5. In a bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes.
  6. Serve the meatballs, vegetables, and sauce over rice.
Sara Quessenberry
November 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 34%
  • Fat 17 g
  • Cholesterol 64 mg
  • Carbohydrate 44 g
  • Sodium 842 mg
  • Protein 24 g
  • Fiber 4 g
  • Sugar 10 g
What does this mean? See Nutrition 101.